Blueberry Cake Recipe
Melt In Your Mouth Blueberry Cake
We spent this weekend in State College, PA celebrating my sister-in-law’s birthday with family members coming in from as far north as Maine and even as far away as Ireland. Saturday night’s meal was a Maine seafood feast with all the ingredients brought down by Katy and her boyfriend Billy.
We enjoyed lobster, Louisiana shrimp, seafood casserole, cole slaw and this delicious Melt-In-Your Mouth Blueberry Cake. The recipe was found in the cookbook, Cooking Down East and originally came from a Maine church cookbook.
Thank you Katy and Billy for a great meal and Happy Birthday Judy.
Melt-In-Your-Mouth Blueberry Cake
Ingredients
2 eggs separated
1 cup sugar
¼ cup shortening
1 teaspoon vanilla
1 ½ cups sifted flour
1 teaspoon baking powder
1/3 cup milk
1 ½ cups fresh blueberries
How to Make Homemade Blueberry Cake
Beat the egg whites until stiff. Add about ¼ cup of the sugar to keep them stiff.
Cream shortening (cream as a verb means to beat an ingredient or a couple of ingredients together until soft and smooth) and add the salt and vanilla. Add the remaining sugar slowly.
Add the sifted dry ingredients alternatively with the milk. Fold in the beaten egg whites and then the blueberries. The recipe says to use some of the flour “called for in recipe and gently shake berries in “ so they won’t settle. I’m not sure what this means but I’m guessing by coating the blueberries with some flour they won’t sink to the bottom.
Add the mixture to a greased 8 x 8 inch baking pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees F. for 50 to 60 minutes.
This recipe serves eight and is absolutely delicious. We served it with ice cream for dessert but my wife had a piece the next morning for breakfast (without the ice cream) and it was fantastic.
on May 6th, 2008 at 5:38 am
Thank you for the Blueberry recipe.
I will try it out shortly and get back to you. I live in Dublin, Ireland so the blueberries are only arriving into the Supermarkets now.
Thank you,
Maureen Lyons,
on May 7th, 2008 at 10:07 pm
This is the second blog featuring something blueberry that I’ve visited in the past few minutes…I think there’s a message here
on July 12th, 2008 at 5:57 pm
i want to tell you tried the blueberry cake. It is to rave about. Simply just like you said and delicious. Thanks for the recipe. Baked mine on 07/11/08
on July 15th, 2008 at 9:55 pm
This is a good cake for brunch or lunch box. I did find the recipe a bit confusing. What to do with the egg yolks? How much salt? I beat the egg yolks with the shortening and used 1/2 teaspoon of salt. I also used pure lemon extract instead of the vanilla. I think it gave it a much better flavor. I did like that it had ingredients that were handy in my pantry so I didn’t have to go buy anything special.
on August 8th, 2008 at 9:01 am
Was I supposed to use the egg yolks?? and I saw the word SALT in the recipe directions, but not in the list of ingredients…
I found the batter very sticky, unlike most cake batters. I have yet to taste the cake.
on August 9th, 2008 at 4:13 pm
I too didn’t know what to do with the yolks..the first time i made it i put the yolks in with the shortening . The second time i left them out completely( didn’t seem to make any difference)
Had family over and they just loved it! now they want me to make it all the time.
on September 2nd, 2008 at 9:31 pm
I have this recipe in my church cookbook. After creaming shortening, add salt (1/4 tsp.), vanilla and remaining sugar - then add unbeaten egg yoks and beat until light and creamy. Hope
this helps.